Slow Cooker Zucchini Lasagna

This lasagna is going to become your favourite lasagna recipe not only because I used zucchini instead of noodles, but also made in the slow cooker. It is also low-carb and gluten-free.

Check out this zucchini lasagna make in the oven too. Yummy!

When I found out people actually make lasagna in a slow cooker I have to confess I was a little skeptical. I wondered if it would taste the same than oven-baked lasagna or I need to do something different from the traditional lasagna recipe in order to get the same flavor.

I was surprised to know that it is even easier to make than the traditional recipe because you don’t need to boil the noodles before you add them in a slow cooker, and the process is the same than if you would make it in the oven. Ladle tomato sauce on the bottom of the slow cooker, layer the noodles (in this case zucchini noodles), then ricotta mixture and mozzarella cheese and repeat the layers again and again until all the ingredients are used.

Slow Cooker lasagna tastes just like the ones we make in the oven with the difference that you can prepare the lasagna in advance (perhaps after your kids go to the bed or before you leave for working) and you are going to be able to enjoy your day and still have a delicious plate of lasagna for dinner?!

This homemade tomato sauce will help you to make a delicious sauce for your lasagna! Check it out!!

Probably the flexibility in the timing is the biggest advantage of making your lasagna in a slow cooker. Don’t you think?

That’s why I love slow cooker recipes and that’s why I had shared with you guys my 50 healthy slow cooker recipes a while ago. It is a recipe roundup post load with delicious and comforting food for you make this fall/winter season.

Depending on how much layer your lasagna has, you can feed an army with this nutritious meal or if you don’t have a big family you are going to have loads of leftovers for a family of four. I made this lasagna on Sunday and we brought it to work for lunch for 3 days. And I have to tell you that it tastes even better the next day.

Check out this Mandoline Slicer to make Perfect zucchini noodles for lasagna.

For this recipe I sliced my zucchinis with my mandolin that I got for Christmas from my mother-in-law 2 years ago. I love it just because it makes PERFECT zucchini slices and also makes your work so much easier. I was looking at my mandolin online and I couldn’t find exactly the same one that I have, but I read good reviews about this one from OXO. Also just in case you wonder which slow cooker I used for this recipe, I found it on amazon as well. I love this one because I’ve never had any problem with it such as cook the food faster than it should or runs very hot. So, I hope you guys enjoy this recipe and give it a try. As usual I would like to say thank you for visiting my blog and make my recipes. It means a lot for me. Have a wonderful and bright day.

Slow Cooker Zucchini Lasagna

Yield:8

Prep Time:20 mina

This lasagna is going to become your favourite lasagna recipe not only because I used zucchini instead of noodles, but also made in the slow cooker. It is also low-carb and gluten-free.

Ingredients:

4 medium zucchini, sliced 1/8″ thick. (UPDATE: Since some readers are saying that this lasagna become a little soupy I made this lasagna again but this time I grilled the zucchini slices before I put on the slow cooker. It helped to draw out some moisture!

16 oz part-skim mozzarella cheese, shredded

2 tbsp parsley, chopped

Directions:

In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.

Place some of the ricotta cheese mixture and top with the mozzarella cheese.

Repeat the layers until all your ingredients are all used up.

Top the lasagna with mozzarella and Parmesan cheese.

Cover and cook on high for 3 to 4 hours.

Turn off the slow cooker and let stand for about 1 hours. (UPDATE: Since some readers said the lasagna became a little soupy, I made it again and I let it stand for about 3 HOURS before serving. I found it was great because the liquid absorbed much more – Please, do not forget this step).

Got all the ingredients to make this for dinner tonight! Looks amazing! I will tag the finished product on Instagram. Just curious if you know what the calories are for this. Thanks for sharing your recipe!

I use an app called My Fitness Pal to count calories and I input the recipe with regular cottage cheese instead of ricotta, and used Bertolli Tomato and Basil pasta sauce and the calories came out to 344 per person for 8 servings. not bad at all!

Normally when I make lasagna noodles in a slow cooker I cook it for 4 hours.Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. I hope it helps 😉

Hi, I made this tonight and I was disappointed. It was more like soup than lasagna. I followed your instructions word for word. The only think I change was whole mike ricotta and cheese instead of Part-Skim. Sorry skim makes me ill. Any thoughts why this would happen. The “soup” was tasty though.
I can email you a pic if you like.

Also…on your recipe 2 points:
1) On the ingredient list fix part-skin to part-skim for the shredded cheese.
2) In the instructions #1 you mentioned egg twice. Is this a typo?

Yes, it was a typo. You just need one egg. Mick,unfortunately I really don’t understand why your lasagna didn’t work well. As you can see by my pictures it looks pretty much like a lasagna. Something that I always do when I make lasagna in my slow cooker is to let it rest for at least one hour after the cooking time. It will dry the lasagna a little more. The other thing is: you can grill your zucchini slices before you add in the slow cooker. It will make the zucchini less watery.I hope it helps.

I would definitely treat zucchini like I would eggplant. Salt the slices first, set aside and let them drain of their excess moisture first. That should do the trick!! I’ll definitely be trying this recipe!

I also got a soup when I tried making this. I did cut the zucchinis myself, as I do not have the tool. However, I do not think this would make much of a difference. I have a smaller crockpot than you do.

Yummy soup, but was disappointed that it did not come out as a lasagna.

Yum! I made this for dinner and mine ended up a little soupy, but I still was able to scoop the pieces in squares into my containers for the week – I bet it will be even better as a left over. Next time I will try cooking the zucchini or letting it sit out with some salt to draw out some moisture! I let it sit for an hour before digging in – but I might wait a little longer next time. I did not use all the zucchini allowed in the recipe. I had lots of strips left over (which I happily snacked on) . This could be because I ran out of the ricotta mix early because I was a little too generous in the first layer.

Plugged into myfitnesspal, this clocked in for me at about 308 calories per serving (8 servings). I added about a quarter cup more Parmesan cheese as I mixed the first 1/4 cup in the ricotta mix and then needed some to help cover the top.

It was fantastic and actually my first time ever making any kind of lasagna – will definitely share this recipe with mom!

I am so sorry, Eto. I don’t know why it become a soupy lasagna, because as you can see by my pictures it is not soupy at all. When it was done I let it in the slow cooker for more 2 hours before serving. Maybe it helped!

Another soupy lasagna…. Are you sure you are not doing something different than exaxtly what is listed in your recipe? (Considering I’m not the only one with this issue). Severely disappointing. I’m not a chef in the least but fee it has to be something with the water in the zucchini. I would look into this and adjust your recipe.

Zucchini releases a lot of water when cooking. Before cooking sprinkle with sea salt and let sit for about 10 minutes and then plot excess water with a paper towel. This should help so that it is not so soupy.

I believe that my zucchini lasagna was a success. I bakes zucchini for 15 minutes in the oven. Then I baked them for three hours at high and for another hour without lid! I didn’t have to wait an hour to eat them!